Enjoy A Fresh Asian Dinner At Dusk (Part 3) - Deep-fried tofu with pineapple, sweet chilli & basil

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Deep-fried tofu with pineapple, sweet chilli & basil

·         Serves 4 

·         Prep 15 mins 

·         Cook 30 mins

Ingredient

·         4 long red chillies

·         6 garlic cloves, crushed

·         200g/7oz palm sugar

·         1 small pineapple, peeled, cored and cut into 2cm/¾in cubes

·         50ml/2fl oz fish sauce

·         2 tbsp tamarind paste oil, for deep-frying

·         300g/11oz firm tofu, cut into 2.5cm/1in cubes

·         50g/2oz cornflour handful Thai basil

Description: Cut firm tofu into 2.5cm/1in cubes

Cut firm tofu into 2.5cm/1in cubes

Recipe

1.    Split the chillies down the middle and remove the seeds. Pound the halved chillies a few times with a pestle or the end of a rolling pin (this will soften the flesh and release the flavours). Finely chop and mix with the garlic and palm sugar in a large pan. Cook until the sugar starts to boil. Add the pineapple and cook for 5 mins until the pineapple softens, and the sugar starts to caramelise and turn brown. Add the fish sauce and tamarind. Return to the boil, then take off the heat.

2.    Heat 5-10cm of oil in a wok and roll the tofu in the cornflour. Fry the basil leaves so that they crisp, then transfer to kitchen paper to drain. Fry about 5-6 pieces of tofu at a time until golden brown, then leave to drain on kitchen paper. Keep warm in a low oven while you fry the rest.

3.    Warm the sauce through. Place a few cubes of tofu on each plate, pour over the sauce and sprinkle with the basil.

Per serving 513 Kcals, Protein 15g, Carbs 80g, Fat 15g, Sat Fat 2g, Fibre 4g, Sugar 63g, Salt 2.6g

Description: Deep-fried tofu with pineapple, sweet chilli & basil

Deep-fried tofu with pineapple, sweet chilli & basil

 
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